Putanesca Sauce
14 Ea. Spanish onions, medium dice
1 Can Achovies, cleaned
8-10 Bulbs Garlic, chopped
2-4 Quarts Calamata olives, pitted, rough chop
1 Jar Capers, rinsed
3 Gallons Tomato Concasse
1 Bunch Basil, chiffonade
Salt and pepper to taste.
Chili flakes to taste.
Sauté garlic in extra virgin olive oil. Add onions and sweat. Add rest of
ingredients, heat through. Adjust.
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